Pumpkin Flan Cake

Another great idea for Thanksgiving dessert, is my new take on one of my (and our readers’) favorite recipes, Chocoflan.  It’s unexpected, incredibly easy, and absolutely delicious!  May you enjoy a bountiful Thanksgiving Day!

Ingredients:

For cake:

• 1/4 cup caramel topping
• 1 Spice cake mix box (if you find pumpkin cake mix, that’s even better, but it’s pretty hard to find at my local supermarket)
• 1 Cup Water
• ⅓ Cup Vegetable Oil
• 2 Large Eggs
• 1 can Pumpkin puree

For flan:

• 1 can sweetened condensed milk
• 1 cup milk
• 4 eggs

Directions:

1. Heat oven to 350°F. Grease fluted tube cake/ bundt pan with butter. Pour 1/4 cup of the caramel topping in bottom of pan.
2. In large bowl, beat cake mix, pumpkin,water, oil and eggs with electric mixer or stand mixer on medium speed about 2 minutes, scraping bowl occasionally. Pour batter over caramel topping in pan.
3. In blender, place flan ingredients. Cover; blend on high speed until smooth, about 40 seconds. Slowly pour mixture over batter. (Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan.)
4. Cover cake pan with foil. Place in large roasting pan; add 1 inch of hot water to roasting pan. (The roasting pan will serve as a water bath during baking.)
5. Bake about 1 hour or until toothpick inserted in cake comes out clean. Remove cake pan from water bath to cooling rack; remove foil. Cool completely, at least 2 hour (For better results I left in the fridge overnight).
6. Place serving plate upside down on cake pan; turn plate and pan over. Remove pan.

* Store in refrigerator.